Free from gluten, soy, refined sugar.


  • 1/4 cup (45 g) p√©pites de chocolate vegan
  • < span class="wprm-recipe-ingredients-unit -system wprm-recipe-ingredients-unit-system-1 ">2 Cuill√®res √† soupe amandes moulues Ou des Flocons de Noix de Coco for the version without Noix
  • 2 Cuill√®res √† soupe < /span > flocons de noix de coco
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1 cuill√®re √† caf√© Lait d’amande or lait non laitier
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> Liqueur de chocolat ou extrait de rhum facultatif
  • Preparation

  • Melt the chocolate in a water bath or in the microwave. Add almond milk, liqueur extract or spices of your choice and mix well.
  • Add ground almonds and coconut flakes and toss to distribute.
  • < div class ="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Pour the mixture into a pie/cake tin and spread evenly.
  • Put the mold in the freezer for 15 minutes.
  • In a bowl, mix yoghurt, sugar and spices of your choice.
  • Slice the strawberries and have them ready.
  • Remove the mold and spread the spiced yoghurt over it.
  • < div class=" wprm-recipe-instruction-text" style="margin-bottom:5px";="">Top with sliced berries. Make an explosive flag or fireworks.
  • Freeze for half an hour just to set the yogurt. Serve.
  • Share With Your Friends!!